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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A tasty fancier version of pesto pasta. Ingredients:
1 large sweet red pepper, coarsely chopped |
1 large yellow pepper, coarsely chopped |
1 large green pepper, coarsely chopped |
1/3 cup chopped onion |
2 garlic cloves, minced (or 2 tsp. prepack minced garlic) |
1 cup drained and chopped canned italian-style plum tomato |
12 ounces angel hair pasta |
5 tablespoons pine nuts |
1/2 cup fresh basil, leaves only |
2 tablespoons olive oil |
1/3 cup chicken broth, defatted |
1/2 cup grated parmesan cheese |
Directions:
1. Cook pasta according to package directions, drain and set aside; keep warm.
2. Preheat oven to 400 degrees, toast pine nuts on a cookie sheet for 2-3 minutes, do not over toast.
3. Transfer pine nuts to a food processor.
4. Spray an unheated large skillet with olive oil no stick spray - or use 1 teaspoons olive oil. Add the red, yellow and green peppers. Stir in the onions and garlic.
5. Cook over medium heat for about 6 minutes, stirring occasionally.
6. Meanwhile, add basil and garlic to blender or food processor. Blend until finely chopped. Slowly pour oil, then chicken broth in thin streams with the blender/processor running.
7. Gradually add Parmesan cheese, a paste will form.
8. Toss paste with pasta, divide amongst 4-6 plates.
9. Top with pepper mixture.
10. ((If you want to use as an entire meal add a cooked chicken breast cut into strips into the pepper mixture and cook with the peppers. Add a little extra olive oil and cook until the peppers and onions are tender.)).
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